Original 1896 Boston Cooking-School Cook Book - Softcover

Considered the &;greatest American cookbook,&; Fannie Merritt Farmer&;s Boston Cooking-School Cook Book, published over a century ago, was acclaimed for a number of innovations. It was the first to use terms now considered standard in American cooking (e.g., a level cupful, teaspoonful, and tablespoonful); it relied on simple directions and showed a hitherto neglected concern for nutrition. Novices as well as practiced cooks of the period were treated to a vast amount of information that left nothing to the user&;s imagination &; from instructions for building a fire to how to bone a bird.
This is an unabridged republication of the 1896 edition, complete with original illustrations and product advertisements. Today&;s cooks will find step-by-step instructions for preparing an enormous array of dishes, including such early American fare as fried corn meal mush, baked cod with oyster stuffing, and tipsy pudding; adaptations of continental cuisine &; quenelles and loin of veal à la jardinère &; as well as hundreds of recipes for beverages, breads, pastries, meat, vegetable and poultry dishes, soups, salads, hot and cold desserts, and much more.
A fascinating record of how people cooked in the late nineteenth century, this authentic facsimile of the first Fannie Farmer cookbook will delight lovers of nostalgia. For homemakers, it remains &;the ultimate American cookbook classic &; as useful today as it was 100 years ago.&; &; Jacques Pepin, author and host of PBS-TV&;s Today&;s Gourmet.